Vegetables, chickpeas, and lentils in a flavorful stew. This recipe is worth the effort because it is delicious and filling. This is something I prepare in advance for the upcoming week, and everyone loves it. Yogurt, fresh mint, and cayenne pepper are optional garnishes.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons unsalted butter
- ½ pound sliced mushrooms
- 2 large shallots, minced
- 1 cup diced sweet bell peppers
- Salt and freshly ground black pepper to taste
- ⅓ cup all-purpose flour
- ¼ cup dry sherry
- 3 ½ cups chicken stock or broth
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper
- 2 teaspoons fresh thyme
- 1 tablespoon chopped fresh Italian parsley
- ⅓ cup creme fraiche or heavy cream
- 4 cups cubed roasted chicken
- Chopped fresh chives for garnish
Instructions
- Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
- Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
- Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.
- If you prefer your chicken a la king on the thicker side, increase the amount of flour in the roux from 1/3 cup to 1/2 cup.
- There is no substitute for the dry sherry in this, except maybe a little splash of mild, sweeter vinegar.
- This recipe yields 4 small or 2 large servings.
Nutrition Facts
| Calories | 583 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 19 g |
| Sodium | 833 mg |
| Sugars | 4 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent made as written. Served over both ciabatta toast or puff pastry shells. Used 1/2 cup flour – perfect.
Served over pasta, and I was kind of disappointed with how bland it seemed. Tried adjusting with salt, pepper, and lemon juice, and it was still kind of blah.
I added homemade broth with sherry, tarragon, lots of pepper, a little bouillon, thyme, but this was the best of all the other recipes I reviewed. It takes much more herbs than most recipes suggest. Bay leaves are a must.
Very nice, served over rice. I didn’t change a thing.
Loved this! Out of necessity, I had to make some small changes: celery instead of sweet peppers, white wine instead of sherry, sour cream instead of crème. But it was absolutely delicious! Served over egg noodles. And whoever said it was too time consuming, I beg to differ. A lovely, no pressure meal.
This recipe was delicious. I’ve made several variations of Chicken ala King in our 50 plus years of marriage but this one is my husband’s favorite. The only changes I made were adding chopped onions instead of shallots, using white cooking wine instead of dry sherry and saving time by buying a rotisserie chicken from Sam’s Club. In the past I served the Chicken ala King in Pepperidge Farm Pastry Shells but this time I served it over soft baguettes from Aldi’s that I had cubed. Thanks Chef John. This is my go to recipe from now on!
This was a very tasty way to use up leftover chicken. It was a nice hearty meal to serve up on mashed potatoes – perfect for the cooler weather. I would probably make it a little thinner. I will definitely be making this again to use up random produce I have on hand. Thanks, Chef John!
This made really a lot of sauce. Had to thicken it twice. I halved it and we have enough for a second dinner. I added peas to it because the chicken ala king my mom used to make had them. Also, I had to season the heck out of before serving. I thought it was bland. Not really understanding the 5 star ratings. I served it over brown rice to make it a little healthy.
Excellent. I changed slightly to make individual pot pies in ramkin. I used 6 ramkin bowls. Cooked 2 chicken breast seasoned with Roast Sticky Chicken-Rotisserie Style from this site. Remove, cube and reserve juices. I sauté the onions, then add juices from chicken and add flour to make roux. I omit peppers here and continue on on with recipe. I add a10 oz of mix vegetables to mixture when adding chicken back in. Spray ramkin bowls with pam. Scoop chicken mix into ramkin to top. Open crescent rolls and divided into 4 squares, sealing center. Cut into strips and lay across top of ramkin to form crisscross. Bake at 350 for 20-25 min.
Another winner from Chef John. Followed the recipe as written except added some English peas we had left over from the previous nights roast chicken dinner. Served over a bed of spaghetti squash which worked well. The family loved it!
I made this following the recipe using whipping cream and substituted 20 year old tawny port for sherry. I also added a cup of frozen peas. I thought it was delicious as did my neighbor! I will definitely make this again.
Definitely a comfort meal. Made for my family, we all enjoyed it. Served with rice, it would be good over mashed potatoes, egg noodles or biscuits.
I’ve made this recipie 3 times now and its been AMAZING each time. I don’t add the sherry as my husband is allergic to alchohol but this is GOOD on some mashed potatoes ! Yum
I serve this over mashed potatoes!, definitely use Fresh nutmeg & creme fraiche, ( I use Chef John’s recipe, it’s perfect & sooo creamy. It just kicks it up a notch! Very tasty, one of my go-to’s for leftover chicken!
Fantastic! I used two 12-oz cans of chicken I had in the pantry (about 3 cups of chicken) and scaled down the other ingredients accordingly. I used dried thyme because that’s what I had (halved the amount vs. fresh), but didn’t change anything else. Beats the stuffing out of the Chicken a la King I remember from elementary school!!! Another winner from Chef John.
Great dish. Was a big hit with my family. Will definitely make this again, especially with the cooler weather setting in.
I’ve never had this dish before, but my husband loves it and asked me to make it. Followed recipe exactly, but added frozen peas at hubby’s request. Easy and delicious! Will make this again!
This chicken à la King was very delicious my family loved it thank you for the old-school recipe
Good chicken recipe.
Wonderful and home-stye dish! Another home-run from Chef John.
Made like the recipe called for and my family enjoyed it very much. Added the mixture Into hot puffed pastry cups.